Chocolate-BrowniesBrownies from the box are ok. I like them because they’re convenient and the mix is relatively inexpensive. Who can’t argue when you can usually get a box of mix on sale for only a $1. But when is comes to the decadent taste of rich  chocolate fudge brownies, you need to forgo the mix and bake them from scratch. Fortunately brownies aren’t particularly fussy and you can have a batch whipped up in about 30 minutes or less.

Our go-to recipe for chocolate fudge brownies was clipped years ago from the University of Wisconsin Union newsletter many, many years ago. This recipe was the preferred brownie for the Kohl Center catering crew when the facility opened back in 1998. According to then Union Food Service Director Julie Vincent “When we tasted this recipe, we quite using a mix and have been doing them from scratch ever since. They’re simply yummy!”

Since I haven’t seen this recipe anywhere else online, I’m sharing it with the rest of the brownie loving community.

Fudge Brownies

(From the Wisconsin Union Quarterly- Summer, 1998)

  • Brownie-Butter1 1/4 cup plus 1 tbsp Butter
  • 1 Cup Cocoa Powder
  • 3 Cups Sugar
  • 1 1/4 tsp Vanilla Extract
  • 1/2 tsp Salt
  • 4 Large Eggs
  • 1 2/3 cup Flour
  • 1/2 tsp Baking Powder
  • 1 1/3 cup Chopped Walnuts
  • Powdered Sugar to Taste

Brownie-FudgeMelt butter, stir in cocoa. Blend until smooth. Remove from heat. Cool Slightly. Add Sugar, vanilla, salt, and eggs. Beat until thoroughly combined.

Combine flour and baking powder. Add to chocolate mixture. Mix well. Stir in walnuts.

Brownie-BatterSpread into two 9×9 inch pans (or one 9×13 inch pan if you like thick brownies). Bake a 350 degrees for about 17-22 minutes, or until top is dry and tester comes out clean. Dust with powdered sugar. Cool.